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Funabashi, Japan

Ferjani A.,Tokyo Gakugei University | Segami S.,Nagoya University | Horiguchi G.,Rikkyo University | Muto Y.,Nagoya University | And 4 more authors.
Plant Cell | Year: 2011

Postgerminative growth of seed plants requires specialized metabolism, such as gluconeogenesis, to support heterotrophic growth of seedlings until the functional photosynthetic apparatus is established. Here, we show that the Arabidopsis thaliana fugu5 mutant, which we show to be defective in AVP1 (vacuolar H+-pyrophosphatase), failed to support heterotrophic growth after germination. We found that exogenous supplementation of Suc or the specific removal of the cytosolic pyrophosphate (PPi) by the heterologous expression of the cytosolic inorganic pyrophosphatase1 (IPP1) gene from budding yeast (Saccharomyces cerevisiae) rescued fugu5 phenotypes. Furthermore, compared with the wild-type and AVP1Pro:IPP1 transgenic lines, hypocotyl elongation in the fugu5 mutant was severely compromised in the dark but recovered upon exogenous supply of Suc to the growth media. Measurements revealed that the peroxisomal β-oxidation activity, dry seed contents of storage lipids, and their mobilization were unaffected in fugu5. By contrast, fugu5 mutants contained ~2.5-fold higher PPi and~50% less Suc than the wild type. Together, these results provide clear evidence that gluconeogenesis is inhibited due to the elevated levels of cytosolic PPi. This study demonstrates that the hydrolysis of cytosolic PPi, rather than vacuolar acidification, is the major function of AVP1/FUGU5 in planta. Plant cells optimize their metabolic function by eliminating PPi in the cytosol for efficient postembryonic heterotrophic growth. © 2011 American Society of Plant Biologists. All rights reserved. Source


The invention provides a bread hardening preventing agent, a bread hardening-preventing method, a bread production method, a premix flour for bread for the purpose of obtaining a bread whose hardening is prevented, thereby providing a bread whose hardening is satisfactorily prevented. A bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is 15% by mass or more; a bread hardening preventing agent whose active ingredient is a rice flour whose damaged starch content is more than 30% by mass; a bread hardening-preventing method for producing a bread which incorporates a rice flour whose damaged starch content is 15% by mass or more; a bread production method which incorporates a rice flour whose damaged starch content is 15% by mass or more; a premix flour for bread containing 0.01 to 15 parts by mass of a rice flour whose damaged starch content is 15% by mass or more based on 100 parts by mass of a wheat flour; a bread in which a rice flour whose damaged starch content is 15% by mass or more is incorporated.


Trademark
Showa Sangyo Co. | Date: 2016-06-08

Edible oils and fats; soy bean oil; rape oil for food; canola oil for food; sunflower oil for food; olive oil for food. Spaghetti; macaroni; pasta; noodles; instant confectionery mixes; instant doughnut mixes; pancake mixes; bread mixes; flour mix for pizza dough; cookie mixes; flour; wheat flour; tempura batter mix; karaage powderwheat flour mix for making karaageJapanese fried chicken; batter mixes for okonomiyakiJapanese savoury pancakes; batter mixes for takoyakiJapanese fried balls of batter mix with small pieces of octopus.


Trademark
Showa Sangyo Co. | Date: 2016-06-08

Edible oils and fats; soy bean oil; rape oil for food; canola oil for food; sunflower oil for food; olive oil for food. Spaghetti; macaroni; pasta; noodles; instant confectionery mixes; instant doughnut mixes; pancake mixes; bread mixes; flour mix for pizza dough; cookie mixes; flour; wheat flour; tempura batter mix; karaage powderwheat flour mix for making karaageJapanese fried chicken; batter mixes for okonomiyakiJapanese savoury pancakes; batter mixes for takoyakiJapanese fried balls of batter mix with small pieces of octopus.


Trademark
Showa Sangyo Co. | Date: 2013-01-21

Edible oils; olive oil for food; corn oil; sesame oil; soy bean oil for food; rape oil for food; canola oil for food; palm oil for food; sunflower oil for food; vegetable oils for food. Farinaceous foods, namely, spaghetti, macaroni, pasta, noodles, dry noodles, bread crumbs; instant confectionery mixes; instant doughnut mixes; pancake mixes; cookie mixes; flour; wheat flour; cake powder in the nature of cake mixes; milled flour products, namely, semolina, tempura powder (tempura batter mix, namely, batter mix for making tempura), Karaage powder (wheat flour mix for making Karaage (Japanese fried chicken)), flour for food, bread mix, Okonomiyaki mix (wheat flour mix for making Okonomiyaki (Japanese meat(seafood) and vegetable pancake)), Takoyaki mix(wheat flour mix for making Takoyaki (Japanese octopus ball)), Teriyaki powder, wheat flour mix for pizza dough.

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